Fast Food For Writers: special report

Hummus, where have you been all my life?

I dragged myself out of bed last week to have lunch with my friend Jennifer.  She shared her White Bean Hummus with me and I thought it was out of this world!  I took her left-overs home with me and enjoyed them for another two days.

On an excursion to the grocery store the other day I found some chickpea hummus in the deli section and brought it home.  At a salad bar I always put chickpeas on my salad, so I figured they'd make pretty good hummus, too.  Boy, was I right.  I sprinkled some chili powder on it (because that's what they did at the restaurant) and ate it with blue corn tortillas and red pepper strips.  Yum.  Six gorgeous Florida strawberries on the side and I called it lunch.

Hummus.  It's fast and delicious.  Try it, you'll like it.

Happy writing.

Fast Food For Writers: Dessert, the second

Here's another dessert you can put together while the oven is preheating:

(Extremely) Rustic Apple Tart

I call this Extremely Rustic because it didn't come out looking as pretty as it usually does.  It tasted great, though.  I was tempted at one point to simply slide it off the baking sheet into a bowl and serve it with a spoon, but I prevailed, and with the assistance of  two spatulas and a pie server, finally got it onto a plate.

You'll need: one pre-made and rolled out pie crust (available on the dairy aisle) and a can of pie filling (I have used apple and cherry and plan to try peach the next time I make it.)

Spray a baking sheet or pizza pan with a release agent (like Pam) and roll the crust out on it. 

Dump the filling in the middle and bring the edges of the crust up toward the center.  Let the edges overlap a little.  Sprinkle a bit of sugar on the edges of the crust.  Because the crust makes contact with the release agent it isn't necessary to use water or an egg wash to moisten. 

As the tart bakes the crust will loosen up a bit and the filling will spread out.  That's how it takes on the tart shape and not a deeper pie shape.

Bake at 350 degrees F for an hour or until the crust is the color you like.

Tip:  Don't let the crust become too warm before you begin working with it (a little chill from the fridge is a good thing).

Top with whipped cream or your favorite ice cream. 

Enjoy! 





Fast Food For Writers: Dessert

I have two dessert recipes than can be assembled in the time it takes your oven to preheat—assuming your oven is 23 years old like mine and can be a little slow.

Cuppa, Cuppa, Cuppa Cake (from the movie, Steel Magnolias)

1 cup sugar

1 cup self-rising flour (or you can add 1½ t fresh baking powder and ¼ to ½ t salt to all purpose flour)

1 8 oz can crushed pineapple

Combine in a bowl (Batter will be thick). Pour into buttered 8 inch square baking dish (or a pie-plate works fine, too). Bake in 350 degree oven for 45 minutes.

Let cool before serving. Will be dense, but springy. Serve with ice cream or a light whipped cream.

The original movie version uses fruit cocktail (ugh!). I have also tried applesauce, but like pineapple best.

Enjoy!

Fast Food For Writers, part 2

In continuing observance of NaNoWriMo, here's another offering that's good for the soul.


Karen’s Version of Impossible Pie

Ingredients:
1 1-lb. bag of frozen vegetables (broccoli, cauliflower, carrots)
½ cup chopped white onion
1 8 oz. can mushroom stems and pieces


Mix above ingredients in a microwave safe bowl and cook briefly (until you can smell them). Spoon into a 9” pie plate that has been sprayed with Pam.


Mix in blender:
2 eggs (or a two-egg container of egg substitute)
2 T chilled “lower fat” margarine
1 T baking powder
½ cup skim milk
6 T flour
½ t salt
pepper to taste


Blend on high for 15 seconds. Pour over vegetables and bake in a 400 degree oven for 30 minutes or until done.


Top with 1½ oz. grated low-fat cheddar cheese and return to oven until melted.


NOTE: This is an old Weight Watchers recipe adjusted to allow for more onions and mushrooms (my favorites!). If you use eggs instead of egg substitute or butter instead of the lower fat margarine, you may need to adjust quantities.


This is yummy as an entre just out of the oven or wrapped in a tortilla, with salsa, as a quick lunch. 


Enjoy (and happy writing!)

NaNoWriMo Update, with a tip!

I'm loving NaNoWriMo!  Six days, 10,288 words!!!

Here's the tip:  don't forget to back up.  Sunday afternoon I sat down to write and my computer told me, "the amount of memory has changed."  So, I thought, no biggie.  Then I logged onto Word and discovered that over 1400 words from Saturday night had been lost.  I panicked until I realized I'd backed up my work as soon as I'd finished.  What a relief. 

Sometimes the universe has to smack you in the face in order to get you to do the things you should already be doing. 

Stop by on Wednesday for another Fast Food For Writers recipe. 

Happy writing!

Fast Food For Writers, part 1

If you're participating in NaNoWriMo this year you'll need sustenance!  Aren't you glad I'm here to supply you with quick and tasty recipes to keep your body going and those words flowing?  First up is a fantastic Black Bean soup--full of spice and fiber, it'll do you good!

Note:  I'm not much of a photographer, but this sure did look good on my luncheon table!

If you’re falling behind on your page/word count, here’s a quick, yummy soup recipe. It’s nutritious, too.

Instant Black Bean Soup (from Cooking Light, then adjusted by me)

2 15oz cans black bean soup, undrained
½ cup salsa (mild, medium, or hot. Your choice)
1 T chili powder
2 cups vegetable broth (I like Emerel’s)

Pour one can of beans into medium saucepan. Use a fork to mash them well. Add remaining beans, salsa, stock and chili powder. Bring to a boil, then lower heat. Simmer for 15 minutes.

Makes 5 one-cup servings. (You can cook this longer to make it thick and stewy, but you won’t get as many servings).

Top with ½ ounce reduced-fat cheddar and one T sour cream.

I like this with broccoli slaw and sliced apple on the side.

Enjoy!

Happy writing!